Pasta Primavera 2

Title:
Pasta Primavera 2

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     8 oz Penne or rotelle, reserve


          -1/2 cup pasta cooking


          -liquid


   3/4 c  Chicken stock


     1    Cu p broccoli florets


     1 c  Thinly sliced carrots


     1 c  Thinly sliced yellow squash


   1/2 c  Fresh or frozen petits pois


     1 tb Olive oil


     2 c  Seeded and diced plum


          -tomatoes; incl. juices


     2    Cloves garlic; minced


     2 tb Each minced fresh parsley


          -and basil


   1/4 c  Heavy cream


   1/2 c  Freshly grated Parmesan


          -cheese


          Salt and pepper to taste






 Bring a large pot of salted water to boil, add pasta and cook until a


 little less than al dente, about 3 minutes. Drain pasta, reserving 1/2 cup


 of the cooking liquid. In the same pot, combine the chicken stock and


 cooking liquid and simmer to reduce. In another large pot of boiling salted


 water, blanch the broccoli, carrots, yellow squash, peas and then plunge


 them in ice water to refresh.


 


 In a skillet, heat oil and add the tomatoes including their liquid and


 garlic and simmer for 3 minutes. Stir in parsley and basil. Add the cream


 to the simmering chicken stock. Then add the pasta to the simmering chicken


 stock mixture and toss to combine. Add the blanched vegetables and toss


 gently until just heated through. Transfer to a serving dish and top with


 tomato sauce, freshly ground black pepper and Parmesan cheese.


 


 Yield: 4-6 servings


 Recipe By     : COOKING LIVE SHOW #CL8741


 


 Posted to MC-Recipe Digest V1 #252


 


 Date: Sun, 20 Oct 1996 13:16:59 -0500


 


 From: "Jon and Angele Freeman"